Curried Sweet Potato Hummus

Name: Curried Sweet Potato Hummus
Yield: Makes about 2¼ cups
Ingredients: 1 small sweet potato, scrubbed (about 4 ounces); 1 15½-ounce can chickpeas, rinsed, drained; ⅓ cup tahini (such as Soom), well mixed; ¼ cup fresh lime juice; 1 garlic clove, finely grated or smashed to a paste with flat side of knife on cutting board; 1 teaspoon curry powder; 1 teaspoon (or more) kosher salt; 10 cranks freshly ground black pepper; ⅛ teaspoon cayenne pepper; 2 tablespoons melted virgin coconut oil; Crushed roasted, salted cashews, crushed red pepper flakes, and olive oil (for serving)

By Claire Saffitz

March 29, 2017

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Photo by Alex Lau, Styling by Sue Li

Because sweet potatoes can be a bit heavy, let the food processor run at least a full minute, better yet two, so the texture of this hummus is extra light and smooth. This is one of five ways to riff on hummus—see more recipes here!

Recipe notes

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